Award-winning blog – Living in rural Andalucia

White chocolate and cranberry flapjack

The goody-two-shoes in me likes the oats and the fruit, so I tend to ignore the [enormous amounts of sugar]. A treat is good, isn’t it, once in a while. So when I saw this recipe for Fruity Flapjacks by TV chef Nadiya Hussain, I made them the same day. Easy, as is all flapjack, just don’t leave the sugar and butter mix on the heat for too long or it turns into caramel and you will have Flapjack Brittle. Makes 12
225g unsalted butter
75g light brown sugar
2 tbsp golden syrup
350g porridge oats
1 tsp mixed spice
100g dried cranberries [Nadiya chops hers, I left mine whole]
50g hazelnuts
200g white chocolate chips [I used a 150g bar and chopped it roughly]

Grease and line the base and sides of a 9in square baking tin.
Preheat the oven to 180°C/Gas 4.

Place a medium-sized pan on a medium heat. Add the butter, sugar and golden syrup. Warm the mixture gently until the butter has melted and the sugar dissolved. Stir to blend thoroughly. Do not overheat.

Remove from the heat. Stir in the oats, mixed spice, cranberries and hazelnuts. Mix so all the oats are coated and sticky. Pile the mixture into the baking tin, evenly so the surface is level. Pat the mixture all over with the back of a wooden spoon to make it compact [and less crumbly once baked].

Bake in the oven on a middle shelf for 25-30 minutes [I took mine out after 30]. It is baked when it is golden around the edges.

Remove from the oven and sprinkle over the white chocolate chips. Leave in the tin for 15 minutes.

Using a sharp knife, cut into portions. Leave the flapjack to cool in the tin until completely cold. Once cold, remove from the tin, take off the paper strips, and cut again through your knife marks. Recipe by Nadiya Hussain.